Get organized. Make it ahead.

Overnight oats are so 2020. Or were they 2018? Or 2012? 

I don’t know. I can’t remember. Time is weird, now. But I do know that they have stood the test of time, not just because they're delicious, but because everyone can get behind a make-ahead meal – especially a make-ahead breakfast that's far, far healthier than shoving cereal or a crappy granola bar in your mouth as you race out the door (or log into your first Zoom call).

Well, allow me to open up your world a little bit. You know, expand your repertoire. Everyone enjoys the classics, but there is always room for the latest hits.

Meet the breakfast parfait. 

Much like overnight oats, the breakfast parfait is a make-ahead delight. But unlike overnight oats, it also boasts pretty striations showing off the levels of raspberry coulis, coconut cream, and granola. 

Once you have the technique, the possibilities are truly endless. Switch up the coconut cream for yogurt, or use a different fruit or combination of fruits. Use your favorite homemade granola or buy an organic version from your favorite store. Whatever you choose, you really can’t lose. (Hey! That rhymed!)

Whether you follow this recipe to a T or you make it your own, simply layer your parfait into a mason jar with a lid, put it in the fridge, and voila. A beautiful morning meal is ready to grab and devour in an instant!

Two glasses of raspberry coconut parfait.
  • Duration
  • Cook Time
  • Prep Time
  • 2Servings

Ingredients

Raspberry Coulis

  • 2 cups frozen raspberries
  • 1 tbsp water
  • 1 tbsp maple syprup (optional)

For the parfait

  • 1 13.5 fl oz can store-bought organic coconut cream (or 2 jars of your favorite yogurt), whipped
  • 1 batch raspberry coulis (see below)
  • 2 cups granola
  • 2 fresh raspberries (for garnish)

Preparation

1. To make the coulis, place the raspberries and water in a saucepan. Cover and cook over medium heat until the raspberries are soft. Taste the coulis for sweetness. If it’s not sweet enough for you, stir in a tablespoon of maple syrup.

2. Place the coulis in a blender and blend until smooth (about 20 seconds). Set aside.

3. Take 2 regular sized mason jars and begin layering your ingredients. Start with a ¼ cup of raspberry coulis on the bottom, followed by ½ cup of coconut whipped cream, followed by ¼ cup of granola. Continue until you get to the top of your jar. Garnish with a raspberry, cover it with a lid, and refrigerate until morning.

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